Place the graham crackers in a food processor and pulse until crumbs are formed. Add the butter, brown sugar, and salt and pulse until crumbs resemble wet sand. Coat an 8-inch-square pan with cooking spray and pack the crumbs firmly into the bottom of it. Refrigerate while you prepare the filling.
In a large mixing bowl, combine the cream cheese, condensed milk, and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add the lemon juice and zest and beat until fully incorporated, another 30 seconds. In a small bowl, combine the gelatin and boiling water and whisk until the gelatin is entirely dissolved; let cool for 2 to 3 minutes. Using a spoon, stir the gelatin into the cream cheese mixture until incorporated. Pour the filling over the crust. Refrigerate for at least 8 hours. Slice into 2-inch squares using a chilled knife coated with cooking spray.
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|Serving Size: 1 Serving (44g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 14 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 3.8mg||1 %|
|Sodium 2.1mg||0 %|
|Potassium 16.6mg||0 %|
|Total Carbohydrate 29.8g||9 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 29.7g|
|Protein 0.6g||1 %|
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Calories per serving: 130
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